Glycine (Food Additive)


Glycine (Food Additive) Overview

One of amino acids containing proteins, Glycine has been used as a food additive for seasoning and preservation. Glycine occurs widely in nature, with seafood such as prawn, sea urchin, gives a pleasant umami taste for food.

Resonac Glycine has the same characteristic flavor as natural glycine, with more stable shape and quality.
As it gives mild sweetness and savory taste, it can be applied to many food processing, either savory or sweet menus. Moreover, it also mellows bitterness, saltiness and sourness, so the food will be milder in taste.

For health benefit, Glycine motivates antioxidation in food and prevent growth of microbial activity which helps prolong shelf life of the foods.


As it gives mild sweetness than sucrose, it can be put in recipe as a sweetener. Together with savory taste, it can be applied to many food processing for both savory and sweet recipes

Moreover, it also softens bitterness, saltiness and sourness, so the food getting milder in taste and texture, which known as “umami” taste.

Benefits and Application

Sweetener Glycine has a light sweet taste, with an intensity of 70% sweetness
of Sucrose.
Palatable Taste Glycine is contained in various foods, and relating palatability and elegant sweetness of foods respectively. There is a synergistic effect with other seasoning such as MSG, Ribonucleotides, Organic acids and their salts, resulting in increments of palatability of foods.
Mellowing Effect Glycine shows alkaline nature against acidic substances, and acidic nature against alkaline substances resulting in a softening effect on bitterness, saltiness and sourness.
Antioxidative Activity Glycine is stronger than other amino acids in terms of serving as a chelating agent for metallic ions. Therefore, it is effective in preventing autoxidation of foods.
Antimicrobial activity Glycine prevent growth of Bacillus subtills and Escherichia coli, thus improving the shelf life of foods.

Example of Applications and Addition Rate (Japan Recipe)


Some of recipe using Glycine by Japanese food manufacturers.

Chinese Cabbage Pickles (30kg)

Salt 1500g
MSG 300g
Red Pepper 60g
Garlic 100g
Lactic Acid (50%) 200g
Malic Acid 50g
Sodium Succinate 100g
Sesame 100g
Konbu 100g
Glycine 300g

Syrup for Japanese pickles (TAKUAN) (100L)

Mono Sodium Glutamate 300-400g
Sodium succinate 30-50g
Fermentive seasoning 500-800g
Japanese liquor 300-600g
Citric acid 300g
Sorbitol 1,000-1,500g
Licorice extract 20-40g
Glycine 300-600g
Soybean flour Suitable amount


Pickled white radish (30kg)

Salt 1500g
Mono Sodium Glumate 300g
Red Pepper 60g
Garlic 100g
Lactic Acid 200g
Malic Acid 50g
Sodium Succinate 100g
Carrot 500g
Sesame 100g
Konbu 100g
Glycine 300g

Sake lees for pickled seafood

Sake lees 30kg
Sugar 2kg
Thick malt syrup 8kg
Salt 5kg
Mono Sodium Glumate 300g
Sorbic acid 50g
Glycine 200g
Sodium polyphosphate 100g

Kamaboko (100kg)

Sugar 1200g
Salt 2800g
Starch 8000g
White of egg 5000g
Sweet Sake 1L
Cold Water 30L
MSG 600g
Glycine 500g
Sodium 5′-ribonucleotide 35g
Natural amino acid 100g

Salted squids (Salt concentration 8%)

Stripped squid 100kg
Internal organ of squid 15kg
Mixed sweetener 120g
Mono Sodium Glutamate 500g
Sodium Succinate 50g
Glycine 1kg

Squid seasoning

Stripped squid 100kg
Sodium5′- ribonucleotide 200g
Natural amino acids 100g
Sugar 1kg
Red pepper 50g
Glycine 200g
Salt 100g

Chinese noodle (Raw)

Wheat flour 25000g
Water 8000g
Carbonate Water 250g
Salt 250g
Glycine 750g

Konbu (Japanese seaweed boiled down in soy sauce)

Konbu 15kg
H.V.P.(liquid) 6L
Water 14L
Soy Sauce 4L
Salt 920g
Caramel 50g
Sugar 2kg
Thick malt syrup 400g
Sweet sake 1.2L
Mono Sodium Glutamate 100g
Sodium 5′- ribonucleotide 6g
Glycine 100g

Soup powder for instant noodle

Salt 170g
Granulates 100g
Mono Sodium Glutamate 40g
Glycine 20g
Sodium 5′-ribonucleotide 1g
Garlic powder 7g
Onion powder 3.5g
Ginger powder 5g
Pepper powder 5g
Meat extract 3kg
Soy sauce powder 60g
Dried onion 20g

Pork Sausage

Pork meat 100kg
Lard 25kg
Salt 2.4kg
Sugar 600g
Sodium phosphate 250g
Sodium nitrite 20g
Sodium ascorbate 60g
Mono Sodium Glutamate 130g
Xylose 300g
Glycine 600g
Ice 31kg

Crab stick (100kg)

Crab stick 100kg
Salt 2.5kg
Starch 5-10kg
Seasoning 2.5kg
Glycine 0.5kg
Crab flavor suitable amount
Crab extract suitable amount

Glycine Physical Properties and Specification

Resonac Glycine Physical Properties

Chemical Formula: NH2•CH2•COOH
Molecular Weight: 75.07
Appearance: White Crystalline Powder
Melting Point (dec): 232 ~ 236ºC
Solubility: Easily soluble in water, slightly soluble in ethanol

Resonac Glycine Specification

The following specification is based on the Japanese Standard of Food Additives.

Assay: 98.5 ~ 101.5%
State of Solution: Transparent & Colourless
pH: 5.5 ~ 7.0
Chloride (as CI): 0.021% max
Heavy Metals (as Pb): 20ppm max
Arsenic (as As2O3): 4.0ppm max
Loss on Drying: 0.30% max
Residue on Ignition: 0.10% max
Check Tests (2–different types) Conforming

For more details, please download catalog.
Please feel free to contact us for free sample or request for COA test report.


  1. 20kg Paper Bag: craft paper bag with polyethylene inner bag. Net 20kg.
  2. 50kg Fiber Drum: fiber drum with polyethylene inner bag. Net 50kg.

For shipping, we do provide both of FCL and LCL. Please feel free to enquire.

Resonac Glycine Certification

Kindly select on one of the following links below to start your download.

Download PDF – FDA Certificate

Download PDF – FSSC22000 Certificate

Download PDF – COA Test Report

Download PDF – ISO9001 Certificate

Download PDF – Heavy Metal Test Report

Download PDF – HALAL Certificate

Download PDF – Kosher Certificate

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